Amma cooked Green Banana Curry much like she did Pumpkin Curry. It did not contain any curry powder but dried chillies complimented by cumin seeds, onion and turmeric to form a mild curry-more pungent depending of the quantity of chillies used.

Unfortunately green bananas were not as readily available in our location as much as it was in Durban. We usually received green bananas whenever we went to Durban or one of Amma’s bothers visited us-and on some occasion if other family members had been to Durban. This was the often the system of exchange for most specialty food supplies. Since there was no Indian market within easy reach from us -Amma had to rely on receiving key ingredients from family or wait until we would go to Pietermaritzburg or Durban to get a sufficient supply of ingredients-this usually occurred 3-4 times per year. Whenever Amma was out of ingredients -she would come up with suitable substitutes.

For this recipe I have used 4 bananas. To make a larger quantity-increase the ingredients proportionately. The banana’s I’ve used were green when I purchased them but as you can see from the photos they have started to ripen- I had mine close to a window- It is best to keep green bananas in the refrigerator- or cook as soon as possible.

To Make Green Banana Curry like Amma used to you will need:

4 Green Bananas

1 teaspoon cumin seeds

Half onion (finely chopped)

Dried chillies (as many as you prefer)

½ teaspoon turmeric powder

1 tablespoon oil

Salt

One cup water (a little extra if the bananas take longer to cook soft).

1. Prepare Green bananas by boiling for 20 minutes. The peel will have turned black. Don't worry this does not affect the internal colour of the fruit. Remove from stove.
2. Peel bananas.
3. Slice. I prefer round slices since it has greater visual appeal. You can also dice into smaller pieces. Amma used to slice the bananas into two long pieces then split each down the centre then chop into small pieces.

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